avec épinards et petits pois
This golden pan-fried gnocchi is a delicious twist to classic Alfredo. Rich cream and savoury Parmesan come together to make a luscious sauce for this vegetarian supper. Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), flour, dehydrated potato flakes (contains soy monoglycerides, sodium acid pyrophosphate, citric acid), liquid whole egg, water, durum wheat semolina, canola oil, salt, cultured dextrose (contains maltodextrin)) (egg, wheat) • Zucchini • Green peas • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chili flakes.
Allergens
Utensils
Tags
Gnocchis
350 g
Petits pois
56 g
Bébés épinards
56 g
Crème
56 mL
Parmesan, râpé grossièrement
0.25 cup
Flocons de piment
4 g
Mélange d'épices pour sauce crémeuse
10 g
Échalote
1 unit(s)
Courgette
1 unit(s)
Fromage à la crème
1 unit(s)
Poivre
0.125 tsp
Huile
0.5 tbsp
Beurre
1 tbsp
Sel
0.13 tsp
- Before starting, wash and dry all produce.
- Peel, then finely chop shallot.
- Roughly chop spinach.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- In a medium bowl, stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp butter, then gnocchi and 2 tbsp water. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook for 3-4 min, until softened.
- When gnocchi is soft, uncover and cook for 3-4 min, stirring occasionally, until golden all over.
- Transfer to a plate, then cover to keep warm.
- Return the pan to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Add shallots. Cook for 2 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add sauce mixture and spinach. Cook for 1-3 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Add gnocchi to the pan with sauce, then toss to coat.
- Divide gnocchi between bowls.
- Sprinkle remaining Parmesan over top.
- Sprinkle with chili flakes, if you like.
720
kcal
Calories
34
g
Fat
17
g
Saturated Fat
85
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
20
g
Protein
80
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
